Ingredients
500g lamb steaks or cutlets
2 teaspoons of Screaming Seeds Greek Seasoning
3 teaspoons olive oil
1 tablespoon of natural yoghurt
4 teaspoons of Mirin (or sweet cherry)
2 teaspoons of fresh chopped parsley
Method
- Combine the marinade ingredients with the lamb in a bowl and leave in fridge for 2-3 hours
- If time allows marinate overnight
- Place on to the barbecue, pan or under grill
- Cook for a few minutes on each side
- Serve with a green salad and other barbecue favourites
